Chocolate-Hazelnut Bread Pudding

Vanilla ice cream melts over the warm bread pudding to form a sauce. If you have whole hazelnuts, toast them at 350º for 8 to 10 minutes, or until the skins are loosened. To rub off the papery skins, roll the nuts in a clean dish towel. Then chop as needed.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 22%
  • Fat: 6.7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 8.2g
  • Carbohydrate: 44.8g
  • Fiber: 3g
  • Cholesterol: 32mg
  • Iron: 1.5mg
  • Sodium: 275mg
  • Calcium: 133mg


  • 1 1/3 cups 2% reduced-fat milk
  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa
  • 1 ounce unsweetened chocolate, chopped
  • 2 large egg whites, lightly beaten
  • 1 large egg, lightly beaten
  • 1/4 cup Frangelico (hazelnut-flavored liqueur)
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
  • Cooking spray
  • 2 tablespoons chopped hazelnuts
  • 2 cups vanilla low-fat ice cream


  1. Combine first 4 ingredients in a medium saucepan. Cook over medium-low heat 3 minutes or until chocolate melts, stirring constantly (do not boil).
  2. Combine egg whites and egg in a large bowl; gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Stir in liqueur, vanilla, and salt. Add bread, tossing gently to coat.
  3. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil; chill 30 minutes or up to 4 hours.
  4. Preheat oven to 350°.
  5. Sprinkle hazelnuts evenly over pudding. Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 30 minutes. Uncover and bake an additional 5 minutes or until a knife inserted in center comes out clean. Serve each bread pudding piece warm with 1/4 cup ice cream.
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